Baked Parmesan Chicken

Chicken. It’s a great staple on any healthy eating plan. The only downside, is that it can get really boring, really fast. That’s why this recipe is so great! Firstly, its super easy, and secondly, it takes your chicken to a whole new level!

If you need a faster cooking time, you can always cut your raw chicken into strips to speed up the cooking time to 20-25 minutes. If you love Caesar salad, I highly recommend using the garlic powder vs. paprika, but either one great, so you can always switch it up!

Combine the flour, Parmesan cheese, pepper, paprika (or garlic powder) in a shallow dish. In a separate bowl, place the beaten egg white. Dip the chicken breasts in the egg white, then dredge in the flour/cheese mixture.

Place coated chicken in dish and bake for 45 min to 1 hr uncovered (cooking time depends on the size of your chicken breast). Do not flip halfway through. It will be done when the coating is browned, and when pierced, its no longer pink and the juices run clear.

22 Comments on "Baked Parmesan Chicken"

If you can get the Parmesan cheese that comes in the wedge or the wheel and grate it yourself on the cheese grater, that is going to better. King Arthur Flour and Bob Red Mills are both really great quality flour brands. But any whole wheat one or white whole wheat one will work just fine.

Clarrisa, That's okay. Did you add salt? You have to salt both sides of the chicken breasts. Salt brings forward the flavor in any recipe. Also, you can use both paprika and garlic powder, not either or. Freshly grating the parmesan from a wedge ensures that the cheese will have a lot of fresh flavor as well. Feel free to use more black pepper as well. Some people prefer their Parmesan chicken with some marinara sauce (we prefer sugar free) poured over towards the end of cook time. Hope that helps:).

Everyone at my house liked it. I only had powdered parmesan cheese and no money for more groceries, but it was great. I don't add much salt to food and did not add any to this recipe. I will try the marinara sauce in the future. The only problem I had was wasted egg white. I did not want to keep it since the raw chicken had been dipped in it. Next time I will use only one egg white at a time.

Ken, Dip the chicken in the egg whites as part of the battering process. If you are asking if you can eat the leftover whites left in the bowl, you can if you cook them very well (remember, there was raw chicken in there).

Jessa, Definitely! I would recommend 4 white fish fillets, approx. 4 oz each; 1/2-inch thick, bake at 425 degreess for about 6 minutes each side or until they easily flake. I like cod myself, talapia would also work. 🙂

Hi Gale: thank you very much. The fish was awesome. It cooked perfect at 425, 6 minutes. Sadely I’m allergic to Cod and I couldn’t find Talapia I don’t think they have Talapia here down under so I used Silver Cobbler fillets, and cooked it on parchment paper to make it crispier. Soooo good! I wouldn’t change any of the other ingredients at all. Thank you so much!!

You mention you can freeze individually in foil…after thawing do you just place the chicken wrapped in the foil directly into the oven to cook it or do I need to transfer it to a different dish? New to cooking. Thank you.

I’m a little confused on the chicken. I’m assuming the chicken breasts this calls for are bone-in, since it does not specify boneless/skinless, correct? But the mention in the beginning about cutting the chicken into strips to speed cooking time seems to refer to boneless. Would be very helpful if recipes specified boneless or bone-in. Which do I need for this recipe?

We have made this cooking at 400° for a total of 24 minutes, turning after 12 minutes. The chicken strips remained very juicy and tasty. So if you don’t have an hour, the higher temperature and shorter cooking time works very well, too.